Description

This Cheesecake With Pecan Pie Topping is pure dessert magic. A buttery, toasted pecan crust sets the stage for an ultra-smooth, creamy cheesecake filling, all crowned with a gooey, caramel-like layer of candied pecans. It’s the best of both worlds—cheesecake meets pecan pie in one luscious, crowd-pleasing treat. Perfect for holidays, potlucks, or any time you crave a sweet, nutty indulgence.

Ingredients

Scale

For the Crust

1 cup (99 g) pecans
¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
2 cups (250 g) all-purpose flour

For the Filling

4 (8-ounce) packages cream cheese, room temperature
1 ¼ cups (250 g) granulated sugar
½ cup (115 g) sour cream, room temperature
2 teaspoons vanilla extract
5 large eggs, room temperature

For the Topping

1 ¾ cups (191 g) chopped pecans
¾ cup (150 g) packed light brown sugar
¾ cup (178.5 g) heavy whipping cream
½ cup (1 stick / 113 g) unsalted butter
1 teaspoon ground cinnamon
½ teaspoon kosher salt

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Instructions

Prep and Toast the Pecans
- Preheat your oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper.
- Place the pecans for the crust in a dry skillet over medium heat. Stir them around for 3–5 minutes, just until they release that rich, nutty aroma and turn golden. Remove from heat and let them cool completely. Once cool, finely chop them—this will help create that crisp, flavorful crust base.
Make the Crust
- In a medium-sized mixing bowl, stir together the melted butter, flour, and chopped toasted pecans until everything is well-coated and crumbly. Press the mixture evenly into the bottom of your prepared baking dish to form the crust. Set aside while you work on the filling.
Prepare the Cheesecake Filling
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese and granulated sugar together on medium speed until completely smooth—no lumps allowed! Scrape down the sides as needed.
- Next, mix in the sour cream and vanilla extract, blending until the batter looks thick, creamy, and glossy.
- Reduce the mixer speed to low, then add the eggs one at a time, mixing just until each is fully incorporated before adding the next. Avoid overbeating—this helps prevent cracks while baking.
- Pour the creamy filling evenly over the prepared crust, smoothing the top with a spatula.
Bake the Cheesecake
- Transfer the pan to the oven and bake for 60–70 minutes, or until the edges are set, the top turns lightly golden, and the center has a gentle jiggle when you tap the pan.
- Once baked, remove from the oven and let it cool on a wire rack for about 1 hour. This gradual cooling helps the cheesecake set without sinking or cracking.
Make the Pecan Pie Topping
- While the cheesecake cools, prepare that irresistible caramel-pecan layer.
- In a medium saucepan over medium-low heat, combine the chopped pecans, brown sugar, heavy cream, butter, cinnamon, and salt. Stir constantly as the butter melts and the sugar dissolves into a smooth, glossy sauce.
- Let the mixture simmer gently for 5–7 minutes until slightly thickened—it should coat the back of a spoon beautifully. Remove from the heat and allow it to cool for a few minutes; it will thicken a bit more as it stands.
Assemble and Chill
- Pour the warm pecan topping evenly over the cooled cheesecake, using a spatula to gently spread it to the edges. Every bite should have a little of that buttery caramel goodness.
- Place the pan in the refrigerator for at least 2 hours (overnight is even better). Chilling allows the layers to fully set, making slicing easier and ensuring every piece comes out clean and picture-perfect.

Notes

To Serve

Once chilled, lift the cheesecake out of the pan using the parchment paper. Cut into neat bars or squares with a sharp knife, wiping the blade clean between cuts.
Each bite delivers a perfect trio of textures—the crisp pecan crust, creamy cheesecake center, and sticky, sweet pecan topping that adds crunch and richness in all the right ways.

Storage Tips

Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days.
Freezer: To freeze, wrap each bar tightly in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 3 months. Thaw in the refrigerator before serving.

Optional Add-Ons

Drizzle with caramel or chocolate sauce before serving for a fancy touch.
Add a sprinkle of flaky sea salt on top to balance the sweetness.
Top with whipped cream for extra indulgence.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Desserts

Nutrition

Serving Size: 1 bar
Calories: 901 kcal